Deep Fried Stuffed Shells Recipe
Try this version of amazingly delicious Deep Fried Stuffed Shells recipe. An effortlessly prepared side dish recipe; the Deep Fried Stuffed Shells is a dish that you would surely love to talk about with us!
Ingredients
16 uncooked jumbo-size pasta shells
2 eggs, divided
1 can (6 1/2 ounces) tuna, drained and flaked or 1 can (6 ounces) crabmeat, drained, flaked and cartilage removed
1 cup (4 ounces) shredded Cheddar or Swiss cheese
1 medium-size tomato, peeled, seeded and chopped
2 tablespoons sliced green onion
1/2 teaspoon dried basil, crushed
1/8 teaspoon black pepper
1 tablespoon water
1 cup dry bread crumbs
Vegetable oil, for frying
Tartar sauce, for serving
Directions
Add shells gradually to 6 quarts boiling salted water and cook until tender, yet firm.
Drain; rinse with cold water, then drain again.
Set aside to cool.
Slightly beat 1 egg; combine with tuna, cheese, tomato, green onion, basil and pepper in medium-size bowl.
Stuff cooked shells with tuna mixture.
Beat remaining 1 egg with water in small bowl.
Dip each stuffed shell in egg mixture and roll in bread crumbs.
Heat 2 inches oil in large heavy saucepan over medium-high heat until oil reaches 365°F; adjust heat to maintain temperature.
Fry shells, a few at a time, in hot oil 1 1/2 to 2 minutes or until golden brown.
Drain on paper towels
Drain; rinse with cold water, then drain again.
Set aside to cool.
Slightly beat 1 egg; combine with tuna, cheese, tomato, green onion, basil and pepper in medium-size bowl.
Stuff cooked shells with tuna mixture.
Beat remaining 1 egg with water in small bowl.
Dip each stuffed shell in egg mixture and roll in bread crumbs.
Heat 2 inches oil in large heavy saucepan over medium-high heat until oil reaches 365°F; adjust heat to maintain temperature.
Fry shells, a few at a time, in hot oil 1 1/2 to 2 minutes or until golden brown.
Drain on paper towels
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